Poultry
Chicken Enchiladas
Chicken Enchiladas
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Got a wild hair to have chicken enchiladas based on a long ago lost recipe. Digging into the strange and dark recesses of my brain I came up with this. It turned out great and my trusty barometer (hubby) told me they were best ever. I had to make them again to come up with the proportions for the seasonings.
Servings: 4 -6 servings
Ingredients
- 4 boneless chicken breasts cooked and cut into bite-sized pieces
- 1/2 cup chopped sweet onions
- 1 can Ro-Tel tomatoes drained
- 1 can chopped green chiles drained
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 2 cups shredded cheddar reserving 1/2 cup for topping
- 1 tsp Emeril's Southwest Essence
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 cup enchilada sauce highly recommend Trader Joe's
- 4-6 10- inch flour tortillas
Instructions
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Mix all ingredients except reserved cheese, enchilada sauce and tortilla.
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Divide the mixture amongst the flour tortillas. Roll up and place seam-side down in greased baking dish.
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Sprinkle top with enchilada sauce, spreading with spoon to cover. Sprinkle with reserved cheese.
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Bake in 350 degree oven for 40-50 minutes.
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Serve topped with your favorite condiments: diced tomatoes, avocado, sour cream, salsa, etc.
